Name: Potato leek soup with mustard and nutmeg
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Ingredients: 2 cups potatoes (cubed (300 grams)); 2 cups leek (sliced in half rings (200 grams)); 1 tbsp mustard seeds; 2 bay leaves; 4 to 5 juniper berries; ½ tsp cumin seeds; ½ tsp turmeric; 2½ cups water; + 2 tbsp mushroom powder; 2½ cups MM healing broth (or chicken stock); 1 handful parsley; ½ handful chives; 1 tsp nutmeg (ground); ¼ tsp black pepper (freshly ground)

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Quick and easy to make creamy soup from potatoes and leek. Cooked in the broth of your choice. I used water with mushroom powder, but you can use the special Medical Medium healing broth or chicken stock. Add mustard seeds, juniper berries, cloves and bay leaves to the stock. And after the soup is ready you can top with nutmeg and freshly ground black pepper. Those smells! Also add some parsley and chives in top.

Quick and easy soup

The potatoes need to cook for 20 minutes. After 10 minutes of cooking you can add the leek. Then puree everything smooth with an immersions blender. Not to much: its nice to leave some partial pieces of potato and leek.

Potato leek soup with mustard and nutmeg

ME (Marjolein Eikenboom)

Creamy and soft soup made from potatoes and leek. Combined with mustard, nutmeg, black pepper, parsley and chives. I used a mushroom powder to make a broth, but you can use Medical medium healing broth or chicken stock as well.

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Prep Time 2

Cook Time 20

Total Time 22

Free from beef, chicken, fat, ferment, fish, grains, legumes, nightshade, nuts, oils, peanuts, pseudograins

Diet Medical Medium, Paleo, Vegan

Keyword autumn/winter

Cuisine European

Course soup

Servings large bowls

Calories 172

Equipment

soup pan
immersion blender

Ingredients

2 cups potatoes cubed (300 grams)
2 cups leek sliced in half rings (200 grams)
1 tbsp mustard seeds
2 bay leaves
4 to 5 juniper berries
½ tsp cumin seeds
½ tsp turmeric
2½ cups water
+ 2 tbsp mushroom powder
2½ cups MM healing broth or chicken stock

Topping

1 handful parsley
½ handful chives
1 tsp nutmeg ground
¼ tsp black pepper freshly ground

Instructions

Wash and dice the potatoes. you can leave the skin on.
Put them in the soup pan with the water and mushroom powder or with the MM healing broth or chicken stock.
Add the bay leaves. juniper berries, cloves and mustard seeds.
Bring to the boil with the lid on. Then let it simmer.
Wash and cut the leek in half rings.
After 10 minutes simmering add the leek to the potatoes. Put the lid back on and let simmer for another 10 minutes.
Take out the bay leaves. The juniper berries are hard to find, just leave them for now.
Blend everything smooth with the immersion blender. But leave some partial bits and pieces in tact. After the fist blending the berries will probably more visible. Take them out, bit if one or two get lost, it’s not an big problem.
Pour into the bowls. Top with the nutmeg, black pepper, torn parsley and cut chives.